Probiotic Characterization of Lactic Acid Bacteria Isolated from Fermented Foods and Partial Purification of Its Bacteriocin

The present research was focused on probiotic characterization of lactic acid bacteria from fermented foods and beverage of Kinnaur and partial purification of bacteriocin. Lactic acid bacterial isolates were examined in-vitro for potential probiotic properties based on their low pH tolerance, bile-salt resistance, production of antimicrobial substances, exopolysaccharide production, proteolytic activity and haemolytic activity. LAB isolates L5, L1 and L10 showed high acid tolerance at pH 3.0 and 2.0 and withstand high bile concentration as compared to the control (pH 7.0). All LAB isolates were able to show antimicrobial activity against some pathogens. None of them showed haemolytic activity. Putative probiotic isolate L5 was partially purified for the bacteriocins production and it was found to have molecular weight of approx. 10 kD. The selected isolate L5 has all the potential probiotic properties. Therefore, isolated strain is thought to survive through the intestinal ecosystem and is considered to be suitable as a biopreservatives and can be used as development of various probiotic food products.